Textural, flow and sensory properties of five “Fruzelina” with sour cherries

Paulina Pająk,Teresa Fortuna,Irena Bojdo Tomasiak

doi:10.5219/53

Paulina Pająk, Teresa Fortuna + Show 1 more

Open Access

https://doi.org/10.5219/53

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Abstract

Gel with sour cherries called “Fruzelina” is a new product in the Polish market widely used in food industry as a decorative element or filling for pastries, as an ingredient in fruit desserts, as an additive to ice creams, whipped cream and waffles. The cherry gels are the product prepared using different types of chemically modified starches. Starch is an additive used to ensure rich and short texture and high viscosity of “Fruzelina”. Food texture and viscosity may be measured by senses and instrumentally. Because of fact that sensory analysis is time consuming and very costly, it is easier and cheaper to determine food properties, especially their texture and flow behaviour by appropriate mechanical tests. The aim of this work was to study the rheological behavior of five cherry gels and evaluate the correlation between textural, flow and sensory properties of these gels measured instrumentally and by human senses. The back extrusion test has been found to be applicable to study the textural properties of cherry gels. There was high positive correlation between gel texture measured by senses and texture parameters measured in back extrusion test. Similar high correlation was identified for consistency coefficient K obtained in Ostwald de Waele model and gel texture assessed by sensory panel. It was found that values of sensory parameters such as taste and odour decreased as the rheological parameters increased. High negative correlations were observed in these cases. Therefore, instrumental measurements can be alternative for more expensive sensory methods.

Highlights

Gel with sour cherries called “Fruzelina” is a new product in the Polish market used as a decorative element or filling for pastries, as an ingredient in fruit desserts, as an additive to ice creams, whipped cream and waffles
Product product 2 (P2), product 3 (P3), product 4 (P4) and product 5 (P5) were supplied by National Starch & Chemical in Manchester, Great Britain
Consistency coefficient K was the highest for gel product 1 (P1) thicken by adding waxy corn starch C*Tex) and for gels P2 and P3

Summary

Introduction

Gel with sour cherries called “Fruzelina” is a new product in the Polish market used as a decorative element or filling for pastries, as an ingredient in fruit desserts, as an additive to ice creams, whipped cream and waffles. “Fruzelina” is obtained from whole sour cherries in the amount of no less than 60% of total product weight, and of the starch gel containing natural fruit juice. One of the most important attributes of semisolid food products, which is the main reason of consumer choice, is their texture and viscosity. Modified starches are often used in fruit fillings as texture improvers, thickening agents, replacers for pectin and hydrocolloids (Saijilata & Singhal, 2005). Sensory analysis is time consuming and very costly, it is easier and cheaper to measure food quality, especially its texture and flow properties, by instrumental methods

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